There is growing interest in the antioxidants and antibacterial activity from natural substances. The purpose of the research was to gain and distinguish phenolic substances and organic acids in the Camellia oleifera cake, and to study their antioxidant and antibacterial activities. The extraction and purification of them were achieved by solvent extraction and column separation, respectively. The conclusions displayed that purity of the phenolic substances was 94.1 ± 0.5% w/w and that of organic acid was 96.0 ± 0.3% w/w; Fifteen phenolic substances were certificated using HPLC-ESI-MS technology; oxalic, citric, acetic, malic, and succinic acids are discovered to be main organic acids. In addition, the phenolic substances and organic acids both have good antioxidant activity and obvious inhibition against six species of bacteria. These conclusions can be useful in the reuse of the waste of Camellia oleifera oil industry in the future.

中文翻译：

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油茶饼中酚类化合物和有机酸的抗氧化和抗菌能力。

人们对天然物质的抗氧化剂和抗菌活性越来越感兴趣。该研究的目的是获得和区分油茶饼中的酚类物质和有机酸，并研究其抗氧化和抗菌活性。它们的提取和纯化分别通过溶剂提取和柱分离实现。结论表明，酚类物质的纯度为94.1±0.5％w / w，有机酸的纯度为96.0±0.3％w / w。使用HPLC-ESI-MS技术认证了15种酚类物质；草酸，柠檬酸，乙酸，苹果酸和琥珀酸被发现是主要的有机酸。此外，酚类物质和有机酸均具有良好的抗氧化活性，并且对六种细菌具有明显的抑制作用。